Katsuobushi Biscuit

Katsuobushi Biscuits are a delightful fusion of traditional Japanese flavors and modern baking techniques, featuring the umami-rich taste of bonito flakes. These gluten-free biscuits are crunchy on the outside and tender on the inside, perfect for snacking or as a unique appetizer.

Ingredients

• Almond flour - 150 grams
• Katsuobushi (dried bonito flakes) - 30 grams
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Unsalted butter - 50 grams, softened
• Egg - 1 large
• Milk - 50 ml
• Soy sauce - 1 teaspoon
• Chopped green onions - 2 tablespoons

Steps

1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, katsuobushi, baking powder, and salt until well combined.
3. In a separate bowl, cream the softened butter with an electric mixer until light and fluffy.
4. Add the egg, milk, and soy sauce to the butter, mixing until fully combined.
5. Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring until a dough forms.
6. Fold in the chopped green onions until evenly distributed.
7. Scoop out tablespoon-sized portions of the dough and place them onto the prepared baking sheet, spacing them about 5 cm apart.
8. Flatten each biscuit slightly with the back of a fork or your hand.
9. Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown.
10. Remove from oven and let cool on a wire rack before serving.

Nutrition

• Calories: 180
• Protein: 7 g
• Carbs: 9 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 40 mg
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Water: 0.05 L

Health Benefits

• Rich in omega-3 fatty acids from katsuobushi, which support heart health.
• High in protein from almond flour and bonito flakes, aiding in muscle repair and growth.

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